Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Another of Annabelle Langbein's recipies I am now converting to the Thermomix

I am really enjoying her show... this is from someone who would rather have an girlie exam at the docs rather than watch cooks on TV! There isn't an episode of hers that I haven't gone... "mmmm.... must try that!!"

This is from last Saturday's episode. Hint - if you get a good Butcher to debone a lamb roast, it comes out flat and will cook evenly. I used the oven - great for a BBQ too!

I used a boned leg of lamb (thanks John darling! Handy to have a Butcher as a hubbie) and then put the rub on. But this would be great on chicken or.. well, just about anything I think.

In the TMX bowl put

40g of Olive Oil

3 Cloves of garlic

1 deseeded chilli

1 tablespoon ground cumin

1 teaspoon of paprika

1 teaspoon of tumeric

1 cinnamon stick, crumbled

1 teaspoon of peppercorns

cook on Varoma temperature for 5 minutes.

Add

zest of one lemon (peel it, you are going to pulverise it all anyway - just watch that you don't get too much pith which will make it bitter)

Juice of one juicy lemon

1-2 cm bit of ginger, peeled.

1 teaspoon of salt

Pulverise mixture for 60 seconds on 9

Pour on a lamb roast that has most of it's fat cut off (mine below is deboned - as Annabel says... more surface area for the rub to do it's magic on). I served it with a potato gratin which I put carrots in too.

HINT: I actually forgot the chilli! cant believe it! but... still very nice and had a bit of a bite to it.

HINT: Next time I'll, for our personal tastes, adapt this to have TWO teaspoons of peppercorns and also add 2 tablespoons of Soy Sauce (Or Maggie seasoning sauce - being of Dutchie heritage I would have that over soy sauce anytime)